Yogurt Preparation:
Place 2 cups full-fat yogurt in a colander lined with cheesecloth. Strain over a medium-sized bowl until yogurt is reduced by half (about 3-4 hours). The yogurt will have a thick, cheeselike consistency.
Dip Preparation:
In a blender, combine tarragon wine vinegar, chopped green onion, peeled garlic, anchovy paste, chopped tarragon leaves, parsley and 2 Tbsp of drained yogurt. Process until blended.
Pour blender ingredients into a serving bowl, add remaining yogurt and stir until the mixture turns green throughout. Serve with toasted whole-wheat pita wedges and chopped vegetables.
(Serving size: 2 Tbsp dip, 1/2 pita, 2 baby carrots and 1 celery stalk)